CHICAGO, IL, August 24, 2026 /24-7PressRelease/ -- Hilda Ysusi has been selected for inclusion in Marquis Who's Who. As in all Marquis Who's Who biographical volumes, individuals profiled are selected on the basis of current reference value. Factors such as position, noteworthy accomplishments, visibility, and prominence in a field are all taken into account during the selection process.

Ms. Ysusi has established a distinguished career in the culinary and hospitality industry, marked by two decades of progressive leadership and innovation. Since 2025, she has served as culinary director at Tacombi, where her tenure has been defined by guiding the company through significant organizational changes. Shortly after joining, the company transitioned to new executive leadership, prompting a comprehensive evaluation of profitability and food quality. Ms. Ysusi played a pivotal role in adapting operations to ensure continued relevance and growth, focusing on product excellence and scalable kitchen systems to support ambitious expansion goals. Her efforts have helped lay a strong foundation for future development, with an emphasis on operational consistency and financial sustainability.

Before her current role, Ms. Ysusi served as culinary director at The Goddess & Grocer, where she oversaw menu development and kitchen operations, further honing her culinary management expertise. Prior to that, she served as culinary director at Foxtrot, where she led culinary innovation and BOH operations across multiple locations and implemented streamlined processes to enhance guest experiences and profitability.

From 2016 to 2020, Ms. Ysusi was chef and owner of Broken Barrel in The Woodlands, Texas. Under her leadership, the restaurant earned critical acclaim for its inventive cuisine and exceptional service.

Her earlier experience includes serving as corporate chef at Sushi Maki in Miami, Florida, from 2013 to 2015, where she managed culinary operations for multiple outlets. In 2011 to 2012, she completed research and development coursework as an intern at Nestlé Professional in Solon, Ohio, contributing to product innovation initiatives. She began her professional journey as a pastry cook at Bourbon Steak - a Michael Mina Restaurant in Aventura, Florida, from 2009 to 2010, and as a line cook with Cassat Restaurant Group in Mexico City from 2008 to 2009.

Ms. Ysusi's academic background has been instrumental in shaping her career trajectory. She earned a bachelor's degree in hospitality administration from Florida International University in 2015. She holds two associate degrees from The Culinary Institute of America: one in culinary arts, awarded in 2012, and another in baking and pastry arts, completed in 2010. Her foundational training began with a culinary certificate course in cuisine et de pâtisserie from Le Cordon Bleu Paris in 2006.

She has pursued ongoing professional development through certifications, including ServSafe Manager and Level 1 of the Court of Master Sommeliers. These credentials have reinforced her commitment to food safety standards and beverage knowledge.

Ms. Ysusi attributes her success to meticulous organization, effective multitasking and clear communication. She is dedicated to fostering strong teams through proper training, robust systems and individualized feedback. Recognizing that sustainable change requires patience and adaptability, she strives for operational excellence that endures beyond her direct oversight.

Her passion for hospitality was cultivated from an early age within her Latin family environment in Mexico City, where food symbolized love and connection. Inspired by formative experiences cooking alongside her grandmother and father, she pursued formal education at The Culinary Institute of America in New York. This decision solidified her devotion to the industry.

Beyond her professional achievements, Ms. Ysusi has contributed as a volunteer for the Houston Food Bank in 2020. Her creative talents have been recognized through numerous awards including being featured as a contestant on Food Network's "Chopped" (2021), earning Best Appetizer honors at Houston Rodeo Uncorked Best Bite Competition (2019), Taste of the Town accolades from The Woodlands Chamber (2018 and 2019), Best Brunch by Houston Press (2018), Best Bite at March of Dimes Signature Chefs Gala (2017), Best New Chef by Houstonia Magazine (2017), Best Taco at Taco Loco by Houstonia Magazine (2017), Top 12 Houston Favorite Restaurants by Click 2 Houston.com (2017), Burgerlicious People Choice Award (2014) as well as additional distinctions for best new chef and best brunch from Houstonia Magazine.

In her personal life, Ms. Ysusi values time spent outdoors and cherishes moments with her partner of over two years and their two dogs. Born in Mexico City, she maintains close ties with family members residing across Mexico, Spain and Chicago.

Looking ahead, Ms. Ysusi is committed to advancing within her organization by developing scalable models for expansion while ensuring profitability remains central to operations. Personal growth as a leader—particularly enhancing communication skills—and achieving greater work-life balance are also among her aspirations as she continues to make meaningful contributions to both her profession and her community.

About Marquis Who's Who®:
Since 1899, when A. N. Marquis printed the First Edition of Who's Who in America®, Marquis Who's Who® has chronicled the lives of the most accomplished individuals and innovators from every significant field of endeavor, including politics, business, medicine, law, education, art, religion and entertainment. The suite of Marquis® publications, including Who's Who in America® and Who's Who in the World®, remains an essential biographical source for thousands of researchers, journalists, librarians and executive search firms around the globe. Marquis® publications can be viewed at the official Marquis Who's Who® website, www.marquiswhoswho.com.

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